Monday, March 30, 2009

Types of Flour

Before I can actually get the chiffon cake recipe right, I have always been confuse between all the so call 'flour'. Got wheat flour, cake flour, multipurpose flour, self raising flour etc. What is the difference between these flour(s)? :P
If I'm not mistaken, most of the flour is wheat flour. It is the protein contents in the flour that determine the types of flour.
Cake flour is also called soft flour, suitable for all types of delicate cakes & pastries dough, whereas multipurpose flour is a combination of soft and hard flour which is a standard compromise in contemporary recipes.
I have tried both flours in the same chiffon recipe and find that by using cake flour, the texture and the 'fluffiness' of the chiffon is much better compare to the one using the multipurpose flour.
But the one using the multipurpose flour seems to require less baking time than the cake flour version.

Mini Chiffon Cuppies

Yesterday was stocktake day... I went back to office to work but can't wait to go back home and try my hands again on the ever so tough chiffon cake... :D

Tatata... proudly present my master pieces...

Mini Chiffon Cuppies!!!


First time baking

How do I start this? Hmm.. baking is actually something I pick up to release my frustration.

But it seems that the more I bake, the more I'm addicted to it. The fragrant smell of a cake baking in the oven and the satisfaction from seeing the cake rise up in the hot oven is something I can't resist.

Hahaha.. but of course there will also be the bad, the ugly and the burnt smell of those 'cakies' overdone in my little oven.

Pictures will be available soon...